Farklı cins balıkların tazelik kriterlerinin incelenmesi

Abstract

V. ÖZET FARKLI CİNS BALIKLARIN TAZELİK KRİTERLERİN İNCELENMESİ Bu çalışmada kullanılan hamsi, istavrit ve mezgit balıkları Türkiye'de ekonomik ve besleyici yönden zengin oldukları için tercih edilmiş ve materyal Aralık-Mart döneminde her ay periyodik olarak Kumkapı Balık Hali'nden taze olarak temin edilmiştir. Araştırmadaki hedefimiz ise bu balıkların başlangıç kalite kriterlerini belirlemek ve daha sonraki yapılacak çalışmalara kaynak olmak ve yön vermektir. Taze hamsinin analiz bulgularından pH değeri Aralık'ta 6,5, Ocak'ta 6.5, Şubat'ta 6.5 Mart'ta 6.4, TVB-N değeri Aralık'ta 20.2 mg/100g balık ocakta 14.0 mg/100g balık, Şubat'ta 12.0 mg/100g balık, Mart'ta 10 mg/100g balık, TMA-N değeri ise Aralıkta 0.01 mg/100g balık, Ocakta 0.001 mg/100g balık, Şubat'ta 0.001 mg/100g balık, Mart'ta 0.001 mg/100g balık olarak bulunmuştur. Taze istavritin analiz bulgularından pH değeri Aralıkta 6.9, Ocak'ta 6.9, Şubat'ta 6.5, Mart'ta 6.9, TVB-N değeri Aralık'ta 13.5 mg/100g balık, Ocak'ta 17.4 mg/100g balık, Şubat'ta 13.0 mg/100g balık, Mart'ta 10.0 mg/100g balık, TMA-N değeri ise Aralık'ta 0,001 mg/100g balık, Ocak'ta 0.008 mg/100g balık, Şubat'ta 0.02 mg/100g balık, Mart'ta 0.001 mg/100g balık olarak bulunmuştur. Taze mezgitin analiz bulgularından pH değeri Aralık'ta 6.9, Ocak'ta 7.0, Şubat'ta 7.3, Mart'ta 7.2, TVB-N değeri Aralık'ta 18.0 mg/100g balık, Ocak'ta 18.0 mg/100g balık, Şubat'ta 11.0 mg/100 balık, Mart'ta 11.0 mg/100 g balık TMA-N değeri ise Aralık'ta 0,01 mg/100g balık, Ocak'ta 0.001 mg/100 g balık, Şubat'ta 0.001 mg/100g balık, Mart'ta 0.02 mg/ lOOg balık olarak bulunmuştur. 34

SUMMARY AN INVESTIGATION ON THE FRESHMENT CRITERIA OF DIFFERENT KINDS OF FISHES The ancohvy, horse mackerel and whiting fishes were preferred as subjects of this study because of their being economic and rich. And these fishes were provided periodically from Kumkapi market. The aim of this study was to determine the begining quality criteria and to be a source for the other studies that are going to be put forward in the future. The results of the pH-value for fresh anchovy is as fallows. In December 6.5 in January 6.5 in February 6.5 and in March 6.4. The value of TVB-N was 20.2 mg/100 in December, 14.0 mg/100g in January, 12.0 mg/100 in February and 10.0 mg/100g in March and the value of TMA-N was 0.001 mg/100g in December, 0.001 mg/100g in January, 0.001 mg/100g in February and 0.001 mg/100g in March. The results for fresh horse mackerel pH value is as fallows. In December 6.9, in January 6.9, in February 6.5 and in March 6.9. The value of TVB-N was 13.5 mg/100g in December, 17,6 mg/100g in January, 13,0 mg/100g in February, 10.0 mg/100 in March. The value of TMA-N was 0.01 mg/100g in December, 0.008 mg/100g in January, 0.02 mg/100g in February, 0.001 mg/100g in March. The results of pH value for fresh whithing is as fallows. In December 6.9 in January 7.0, in February 7.3, and in March 7.2. The value of TVB-N was 18.0 mg/100g in December, 18.0 mg/100g in January, 11.0 mg/100g in February and 11.0 mg/100g in March and the value of TMA-N was 0.01 mg/100g in December, 0.001 mg/100g in January, 0.001 mg/100g in February and 0,02 mg/100g in March. 35